The pork was a scotch cut (the same as NY strip, I believe), with a layer of skin (crackling!) on top. Unfortunately we ate all the crackling before I could get a picture! Pre-heat the oven to 200 C (400 F). Place the pork in a small roasting dish with tall sides to minimise the amount of free space around the pork. Pour the following spiced red wine mix into the roasting dish to cover 3/4 of the pork:
Tasty red wine!
2 Tb whole coriander seeds
1 Tb whole cumin seeds
2 bay leaves
1 tsp ground cinnamon
1 tsp ground cardamon
1 tsp whole mixed pepper (red, green, black)
1 Tb salt
Cook the pork about 1.5 h or until the pork is done. Remove the pork to rest and retain the small amount of liquid in the roasting dish.
While the pork is cooking, cut up the potatoes and carrots into small pieces, shuck corn off the cob, and sauté in a pan with 2 minced garlic cloves for about 5-10 minutes. Add some oregano, 1 cup water, the retained liquid from the roasted pork, and the peas (I usually use frozen baby peas now because their are sweet and easy), and cook covered for another 10-15 minutes. Salt and pepper to taste. The leftover pork was great for sandwiches the next day with some apple jelly!